Tai-Wan Kwon - Concepedia

Author

Tai-Wan Kwon

University of California, Berkeley

Also Known As

TAI‐WAN KWON, Tai-Wan KWON, Tai-Wan Kwon, 권태완

Publications

862

Citations

H-Index

Concepts

All Affiliations

University of California, Berkeley Korea Advanced Institute of Science and Technology Florida State University

About

Tai-Wan Kwon is an author at University of California, Berkeley specializing in food chemistry, biochemistry, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	6	6	532
2	Engineering	3	3	52
3	Medicine	3	3	162
4	Natural Sciences	3	3	42
5	Public Health	1	1	204

Tai-Wan Kwon

Publications

787

Citations

H-Index

Page 1

	Year	Citations
Effect of temperature and salt concentration on Kimchi fermentation Tae-Ick Mheen, Tai-Wan Kwon Korean Journal of Food Science and Technology Food ChemistrySalt ConcentrationKimchi FermentationFood FermentationFood Spoilage	1984	204
Reactivity of Malonaldehyde with Food Constituents Tai-Wan Kwon, Daniel B. Menzel, Henry Steel Olcott Journal of Food Science Food ChemistryNutritionBound TbrsFood QualityBiochemistry	1965	143
Determination of Malonaldehyde by Ultraviolet Spectrophotometry <sup>a</sup> Tai-Wan Kwon, Betty M. Watts Journal of Food Science	1963	116
Malonaldehyde in Aqueous Solution and Its, Role as a Measure of Lipid Oxidation in Foods Tai-Wan Kwon, Betty M. Watts Journal of Food Science Lipid AnalysisChemical CompositionFood AnalysisAcid HydrolysisChemistry	1964	72
Correlation Between Oxidative Deterioration of Unsaturated Lipid and n‐Hexanal during Storage of Brown Rice Myung Gon Shin, Suk Hoo Yoon, Joon Shick Rhee, Journal of Food Science FlavoromicsFood AnalysisFood PreservationOxidative StressFood Chemistry	1986	70
Isoflavone Contents in Some Varieties of Soybean Jun-Sun Choi, Tai-Wan Kwon, Jong‐Sang Kim Food Science and Biotechnology Food ChemistryPhytochemicalPharmacology	1996	35
Effects of Enzyme Treatments and Ultrasonification on Extraction Yields of Lipids and Protein from Soybean by Aqueous Process Suk-Hoo Yoon, In-Hwan Kim, Seung‐Ho Kim, Korean Journal of Food Science and Technology Food ChemistryLipid AnalysisEngineeringHealth SciencesBiochemistry	1991	23
Augmentation of aldolase activity by glyceraldehyde-3-phosphate dehydrogenase Tai-Wan Kwon, Harold S. Olcott Biochemical and Biophysical Research Communications Aldo-keto ReductaseCellular EnzymologyBiochemistryAldolase ActivityMetabolism	1965	23
PRODUCTION AND BINDING OF MALONALDEHYDE DURING STORAGE OF COOKED PORK Wayne R. Bidlack, Tai-Wan Kwon, Harry E. Snyder Journal of Food Science Food AnalysisFood PreservationMeat QualityFood ChemistryVolatile Ma	1972	20
On the Proximate composition, Organic acids and Anthocyanins of Omija, Schizandra chinensis Baillon Kyung-Im Kim, Joo-Hyung Nam, Tai-Wan Kwon Korean Journal of Food Science and Technology Food ChemistryBiologyProximate CompositionEngineeringBiochemistry	1973	17

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